Yield: 4 Servings
Meyer Lemon Chile de Arbol Sauce:
- 1 cup freshly squeezed Meyer lemon juice
- 1 cup freshly squeezed orange juice
- 3 dry arbol chiles, minced
- 1 Tablespoon light soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon corn starch
- Salt, to taste
- Vegetable oil, for frying
- 4 (½-inch thick) slices Hass Avocados from Mexico
- 1 cup all-purpose flour
- 1 cup buttermilk
Seared Scallops and Honshimeji Mushrooms:
- 8 (U-10) dry sea scallops
- Kosher salt
- Crushed black pepper
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 4 bunches honshimeji mushrooms
- 1 teaspoon minced garlic
- 1 teaspoon minced shallots
- 1 teaspoon chopped thyme
For Meyer Lemon Sauce:
In a small pot, bring the citrus juices, chiles, soy sauce
and rice vinegar to a boil. Whisk in the corn starch and season
to taste with salt. Reduce to a very low heat to keep the
For Avocado Fries:
Preheat oil in a skillet to 350°F.
Season the avocado slices with salt. In a bowl, lightly coat
the avocado with flour. Dip the slices in buttermilk and then
re-coat them with flour. Fry the avocado slices until golden
brown; sprinkle with salt and set aside.
For Seared Scallops and Honshimeji Mushrooms:
Season the scallops with salt and pepper. In a skillet, heat
the oil and 1 Tablespoon of the butter over high heat. Sear
each side of each scallop until golden brown; remove from
heat and set aside. Heat the remaining butter over low heat
in the same skillet. Add the mushrooms, garlic, shallots,
and thyme. Cook for approximately 3 minutes, and season to
taste with salt.
To Assemble and Serve:
Place 2 scallops in the center of each heated serving plate.
Lean 1 bunch of mushrooms against the scallops and drizzle
Meyer lemon chile de arbol sauce over the scallops and mushrooms.
Top each plate with 1 avocado fry. Serve immediately.
2003 Albariño Rías Baixas Peitan, Spain
back to top